Grilledlondonbroilwithrosemary Recipes

Steps:

• For the steak: In a small bowl, mix together the chili powder, salt and pepper. Sprinkle it all over the London broil and rub. Wrap tightly with plastic wrap and rest for 2 hours.
• For the salad: In a large bowl, add the tomatoes, parsley, fennel bulb and fronds and garlic. In a small bowl, whisk together the agave nectar, red wine vinegar, olive oil, a pinch of salt and a few grinds of black pepper. Pour this mixture over the vegetables and toss. Rest at room temperature, tossing halfway through, for about 2 hours.
• Preheat a grill to high heat and leave one side of the grill off for indirect heat. Unwrap the steak and drizzle it with olive oil. Place the steak over the direct heat of the grill and cook for 5 to 6 minutes. Flip the steak, moving it to the indirect heat side, close the grill and cook until the internal temperature registers 130 degrees F for medium rare. Remove from the grill, cover gently with aluminum foil and rest for 10 minutes.
• Slice the meat against the grain, top with the tomato salad and serve.

Steps:

• Make marinade:
• In a bowl whisk together marinade ingredients until combined well.
• Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
• Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Steps:

• Score the meat on both sides by making shallow, diagonal cuts 1/4-inch deep at 1-inch intervals, forming a diamond pattern.
• Place meat in a shallow dish or zip-top bag.
• Combine oil, soy sauce, honey, rosemary, pepper, salt and garlic.
• Pour marinade over meat, tossing to coat.
• Cover or seal; refrigerate several hours or overnight.
• Remove meat from refrigerator and let come to room temperature for 30 minutes.
• Preheat grill to medium-hot or oven to broil.
• Remove meat from marinade.
• Grill or broil, basting occasionally, for 10 minutes on each side for medium-rare.
• Transfer steak to carving board; let stand 5 minutes.
• Cut across grain.

Steps:

• Pat the London broil dry with paper towels and set on a plate. Rub both sides of the meat with the vegetable oil, then season both sides generously with salt and black pepper, coating the surface evenly. Set aside to rest at room temperature for at least 30 minutes or up to 1 hour. (The seasoned meat can also be transferred to a large resealable plastic bag and stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
• While the meat rests, add the parsley, rosemary, thyme, garlic, scallions, lemon zest and juice, fennel seeds, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to a food processor. Pulse, stopping to scrape the sides as needed, until the herbs are finely chopped, about 10 times. Transfer the herb mixture to a small bowl and whisk in the olive oil. Set aside.
• Set a 10-inch cast-iron skillet over high heat until just starting to smoke, about 3 minutes. Add the steak and cook until seared on the bottom, about 3 minutes. Flip the steak and continue cooking until an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, about 3 minutes more. Transfer the steak to a clean plate and spoon 1/2 cup of the herb oil over top. Set aside to marinate for 5 minutes.
• While the steak marinates, heat the broccoli rabe to the same cast-iron skillet over high heat. Cook, using tongs to toss the broccoli rabe, until it's vibrantly green and starting to soften, about 2 minutes. Add the kale and continue cooking and tossing until the kale is wilted and the broccoli rabe is crisp-tender, about 2 minutes more. Add 1/4 cup of the herb oil and toss to combine. Remove the skillet from the heat.
• Thinly slice the rested steak against the grain. Transfer the steak to the skillet on top of the greens and spoon the remaining 1/4 cup of herb oil over the steak. Serve with lemon wedges.

Steps:

• Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.
• In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
• Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
• Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

Steps:

• In a medium-size, heavy-bottomed saucepan heat the oil over moderate heat.
• Add the shallots and saute until soft (about 5 minutes).
• Add the remaining ingredients EXCEPT THE MEAT; bring to a boil.
• Remove marinade from heat and let cool.
• Pour the cooled marinade into a large resealable plastic bag; add the beef. With the bag securely closed turn gently until beef is evenly coated. Refrigerate overnight; turn bag ocassionally.
• Transfer the beef to a platter and bring to room temperature.
• Meanwhile, lightly grease the grill rack. Preheat grill to medium heat.
• Remove steak from marinade; reserving marinade. Grill the beef 3 to 4 inches from the heat source for 8 to 10 minutes per side, or until desired doneness.
• Brush with reserved marinade after turning. DISCARD LEFTOVER MARINADE.
• Let the beef stand for 5 minutes; slice into thin slices across the grain.

Steps:

• Place meat in glass baking dish large enough to hold comfortably. Evenly season flank on both sides with salt and pepper. Whisk together lime juice and oil in small bowl and pour over meat. Rub in marinade. Turn meat over to coat. Cover and refrigerate for 3 hours.
• Heat grill to high. Brush grill well to clean and wipe with oiled paper towel. Lift meat out of marinade and blot dry with paper towels. Place meat on grill and cook 4 minutes per side for medium rare. Remove from grill and let rest in warm place ten minutes before carving, then carve across the grain into very thin slices. Place slices on serving platter and pour over any accumulated juices. Serve.

Steps:

• Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating.
• Heat a grill.
• Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter.
• Grill steaks to medium-rare, about 2 minutes each side.
• Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately.

Steps:

• Make marinade:
• Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.
• In a heavy-duty sealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
• Prepare grill.
• Bring steak to room temperature (which should take about 1 hour) before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
• Holding a knife at a 45° angle, cut steak across grain into thin slices and serve with tomatoes.

Steps:

• Mix all marinade ingredients together and place in a gallon size zip lock.
• Score meat on both sides then place into bag with marinade.
• Refrigerate overnight.
• Remove meat from marinade and bring marinade to a boil and simmer till meat is cooked.
• Grill meat on high heat for 3-5 minutes on each side turning only once.
• Meat registers 120-125 degrees F.
• Let sit 10 minutes before cutting very thin slices on the bias.
• Serve with caramelized onions and sauce.

Steps:

• Get the freshest, leanest piece of top sirloin you can find (Black Angus is most recommended). Make sure it is deep red in color.
• Place your sirloin in a deep rectangular pan.
• LIGHTLY score the meat with a very sharp knife on both sides to make sure marinade gets into meat.
• Start by sprinkling both sides of meat with the salt and pepper.
• Stuff a few cloves garlic all over meat by cutting little slits.
• Pour in red wine vinegar, A1 sauce, Tabasco sauce; add the chopped spanish onions. (Reserve the green onions for later as a garnish).
• Stir and flip the meat to coat evenly on both sides.
• Cover pan with foil or plastic and let sit in refrigerator for at least three hours.
• Preheat charcoal or gas grill for 20 minutes on high setting.
• Place your marinated steak on the hot grill and place a small weight on top.
• Grill for about 1 1/2 minutes, then flip it over and do the same for the other side.
• Reduce heat on grill to a low medium setting, and turn every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak.
• Do NOT over cook!
• The steak should be pink inside-not brown!

Steps:

• Whisk red wine, Worcestershire sauce, tomato paste, vinegar, horseradish, thyme leaves, and garlic in small bowl until well blended. Place steak on large platter. Sprinkle with salt and pepper, then brush with half the marinade. Turn steak, season, and brush with remaining marinade. Cover with plastic wrap and let marinate at room temperature 2 hours or in the refrigerator at least 4 hours. (Make sure steak is at room temperature, though, before grilling.).
• Prepare grill or heat broiler.
• Grill or broil steak, basting occasionally with juices in platter, 6-8 minutes each side for medium-rare. Transfer to cutting board and thinly slice on sharp diagonal. Serve.